Romaine, Blueberry and Strawberry Salad

By Tamipri

Ingredients

• Red Onion Vinaigrette:
• 1/2 c. sliced almonds
• 1 Tb. sugar
• 3 c. romaine lettuce, torn into bite-size pieces
• 3 c. iceberg lettuce, torn into bite-size pieces
• 1 c. fresh blueberries
• 1 c. fresh strawberries, sliced
• crumbled feta cheese, or blue cheese
• 1/4 c. extra-virgin olive oil
• 1/4 c. canola oil
• 1/4 c. red wine vinegar
• 2 Tb. honey
• 1 Tb. grated red onion and juice
• 1 tsp. coarse ground mustard
• 1/4 tsp. salt
• several dashes ground black pepper

Preparation

Step 1

In a small saucepan combine almonds and sugar. Cook, stirring frequently over medium heat about 10 minutes or until the metled sugar coats the almonds. Transfer hot almonds to a piece of foil or a bakign sheet to cool. In a large salad bowl, combine lettuce, blueberries and strawberries. Sprinkle with cheese. To serve, toss with sugared almonds and Red Onion Vinaigrette.

For Red Onion Vinaigrette: In a small bowl whisk together olive oil, canola oil, wine vinegar, honey, grated onion, mustard, salt and pepper. Cover and chill until serving time.